LAPIN A LA MOUTARDE
By Alex Miles
(Rabbit in a Mustard Sauce)
1 Lapin Coupé en morceaux (1 Rabbit cut in pieces)
2 Cuillères à Soupe de Huile (2 TBS Oil)
1 Bouquet Garni (Romarin, Thym, Sauge, Feuille de Laurier, etc.), (Rosemary, Thyme, Sage, Bay Leaf, etc.)
1 Oignon (Onion)
1 Carotte (Carott)
1 Poireau (Leek)
¾ Bouteille de Vin Blanc (¾ bottle of white wine)
250gr Crème Fraîche (1 cup of Crème fraîche or Heavy Cream)
2 – 6 Cuillères a Soupe de Moutarde de Dijon (2-6 TBS Dijon Mustard)
Sel & Poivre (Salt & Pepper)
Heat the oil and brown the rabbit pieces. Wash, clean, peel and chop the vegetables and add to the pot once the rabbit has browned. Stir for a few minutes till the vegetables start to cook. Add some salt and the bouquet garni then pour in the wine. Bring to a boil, cover the pot and let simmer for about an hour and half until tender.
If too much of the liquid has evaporated, add water not wine.
Once fully cooked, remove the rabbit pieces and set aside. Discard the bouquet garni. Purée the liquid and the vegetables to make the sauce.
Add the crème fraîche and bring to a boil. Reduce to the consistency desired. Add the mustard to your taste. Put the rabbit pieces back in the pot to warm. Correct the seasoning and serve with potaoes or noodles.